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Corn, Farro Salad with Tomato Vinaigrette

Corn, Farro Salad with Tomato Vinaigrette

Corn, Farro Salad with Tomato Vinaigrette

Serves 4


Farro Ingredients:

2 Tbl olive oil

1 cup farro

2 cups of vegetable or chicken stock



In a 2-quart saucepan, heat the olive oil over medium heat. Add the farro and cook, stirring occasionally, until farro is golden and fragrant, 4 minutes. Add the stock and bring to a boil. Cover, turn the heat down and simmer until the bulgur is tender and the stock is absorbed about 15-20 minutes. Drain well and spread evenly on a rimmed baking sheet to cool and prevent clumping.



1 cup cooked farro

3 ears of fresh corn

¼ - ½ cup Lemon Basil Olive Oil, plus more for grilling 

1 super ripe tomato, halved

1 large garlic clove


Pinch of red pepper flakes

1 ½ tsp Peach Balsamic Vinegar 

2 cups cherry tomatoes halved

1 cup canned cannellini beans, rinsed  

¼ cup fresh basil leaves, cut into ribbons

1 bunch chives, thinly sliced



Heat a grill or grill pan to medium-high heat. 

Brush corn with oil and grill until charred on all sides about 8 minutes. Cut the kernels from the corncobs and collect all the corn milk that drops of the cobb. Then use the back of your knife to scrape the remaining corn milk from the cleaned cobs and put in a separate bowl. This milk will be used in the vinaigrette. 


Grate the large tomato on the large holes on a box grater over a wide bowl, collecting the juice and the pulp. Discard tomato skins. 


Place garlic on a cutting board, sprinkle with generous pinch of salt, and finely chop and smash it into a paste with a side of a chef’s knife. Add to the tomato pulp, as well as a pinch of salt, red pepper flakes, vinegar, and reserved corn milk. Gradually whisk in enough of the olive oil until mixture is emulsified.